Crab Cakes Baltimore-Style
Updated February 11, 2016
Craig Lee for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large eggs, well beaten
½ cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
¼ teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
½ cup finely chopped scallions
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
½ cup finely ground fresh bread crumbs
¼ cup vegetable oil
Nutritional analysis per serving
6 grams carbs; 69 milligrams cholesterol; 142 calories; 5 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 339 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Step 2
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Step 3
Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Private Notes
Comments
Baltimore Girl comments. For real Baltimore crab cakes: No pepper flakes, parsley, scallions. No breading. Bake crab cakes in oven at 425 degrees F rather than fry--they are less likely to break apart if the oil is not perfect and they will have less fat and more crab flavor.
Remoulade is for my Richmond husband. Real Baltimorons use a tomato/horseradish/lemon/Worchestershire sauce-based cocktail sauce.
Baltimore Girl adds: my Aunt Thelma from Easton/ St Michaels thought the best crab cakes in Baltimore were served at the Peppermill in Timonium. Not a lot of filling. My cousin Gail's recipe: All jumbo lump. 2Tbsp Mayo, 1 Tbsp mustard, 1/2 tsp Worcestershire. Salt. 1/2 tsp baking soda. One egg and a tsp of Old Bay. Scant 1/3 cup Panko. dash tobacco. Bake at 425.
Forget the celery, hot pepper flakes, finely chopped scallions probably the Worcestershire sauce and one of those eggs. Change the mustard to a bit of Colman's dry mustard, maybe some lemon juice and a little onion juice(grate the onion) and you have it. I am from Baltimore, believe me we prefer our crab cakes to taste like crab and not something else. We used to eat them with Saltines and some Frenches mustard, I still do.
Anyone make these ahead of time and freeze them?
Refrig for one hour, 425 degrees for 20 mins Skip celery and parsley Use panko instead of saltines
I mixed the recipe as directed with all the ingredients (except for subbing panko for saltines) and baked without extra breading on the outside (425 for 15 mins) and brushed the top with some melted butter. I also broiled for a couple of mins to get a little crust. HUGE hit with the fam.